BEBOP BAKED BEANS
El deliciouso!
Provided by Bus8Mom
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir pork and beans, bacon, barbeque sauce, brown sugar, and mustard together in a casserole dish.
- Bake in preheated oven until the edges begin to dry, 35 to 40 minutes.
Nutrition Facts : Calories 252.7 calories, Carbohydrate 47.2 g, Cholesterol 15.1 mg, Fat 4.1 g, Fiber 6.1 g, Protein 9.3 g, SaturatedFat 1.3 g, Sodium 760.4 mg, Sugar 27.6 g
BBQ BAKED BEANS
BBQ baked beans are a summer staple. This shortcut version relies on ordinary canned baked beans, which we dress up with fresh peppers, onions, cider vinegar and barbecue sauce. The sweet and tangy side dish is perfect for a summer barbecue, picnic, potluck or weeknight dinner. The beans taste even better the next day, so they can be prepared ahead of time and reheated or served at room temperature.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Heat an oven-proof heavy-bottom pot or Dutch oven over medium heat. Add the bacon and cook, stirring often, until the fat has started to render and the bacon is beginning to crisp, about 5 minutes. Add the onions and bell pepper and continue to cook, stirring often, until the vegetables are slightly softened, about 3 minutes.
- Stir in the canned beans, barbecue sauce, molasses, vinegar, Worcestershire, brown sugar, mustard powder, cayenne, 1 teaspoon salt and several grinds of black pepper. Bring to a simmer and let cook over low heat, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
- Transfer the pot to the oven and bake (uncovered) until the sauce thickens and the beans on top begin to brown, about 40 minutes. Remove from the oven and let cool for at least 15 minutes before serving warm or at room temperature.
BEBOP BAKED BEANS
Timeless baked beans are still favorites at picnics and casual gatherings, just like they were back in the '50s. For my theme party, I jazzed up canned pork and beans with bacon, green pepper and barbecue sauce. It's a simple recipe with down-home taste. -Judy Nix, Toccoa, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings. Saute green pepper in drippings until tender. , Drain one can of beans. In a large bowl, combine both cans of beans, barbecue sauce, brown sugar, mustard and green pepper. , Transfer to a greased 1-qt. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Sprinkle with bacon.
Nutrition Facts : Calories 184 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 448mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 4g fiber), Protein 5g protein.
OLD-FASHIONED BEAN POT BAKED BEANS
This recipe is a good excuse to go antique shopping for an oven-proof, lidded bean crock. You can also use a lidded Dutch Oven. Fabulous beans--a real crowd pleaser.
Provided by PainterCook
Categories Beans
Time 6h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Rinse beans and pick them over. Put beans in a large plastic container with three times as much water as beans. Cover and refrigerate overnight.
- Drain beans. Combine beans and chopped onion in a large saucepan. Add water to cover them and heat to boiling. Cover and let simmer about 30 minutes. Drain liquid into a small bowl to reserve for sauce and for cooking.
- Measure 1/2 cup of the bean liquid into a bowl. Add the orange juice, molasses, maple syrup, ketchup, and prepared mustard. Then add the brown sugar, stirring to dissolve. Lastly, add the dry mustard and salt and combine.
- In a 2-quart bean crock or covered baking dish layer half the salt pork and all of the beans, making sure to bury the peeled, whole onion in the bottom. Pour the sauce mixture over beans and add just enough reserved bean liquid to cover them. Top with remaining salt pork.
- Bake, covered, at 300 degrees for 4 hours, checking on the hour. If beans seem too dry, add a little of the remaining bean liquid. Uncover and then bake for one hour more.
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